Chicken, Leek and Butternut Squash Bake Recipe
This comforting Chicken, Leek and Butternut Squash Bake combines tender chicken thighs with sweet butternut squash, savory leeks, and a golden parmesan crust. The dish is cooked first on the stovetop to develop flavors, then baked to perfection, resulting in a hearty and flavorful meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Low Calorie
Ingredients
Scale
Chicken and Seasoning
- 600g boneless skinless chicken thighs, cut into thirds
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme leaves
- Salt and black pepper, to taste
- Low calorie spray, for frying
Vegetables and Flavorings
- 1 onion, halved and sliced
- 600g butternut squash, peeled, diced and cubed
- 1 teaspoon paprika
- 3 leeks, washed, trimmed and sliced
- 1 tablespoon minced garlic (or 3 crushed cloves)
Other Ingredients
- 1 tablespoon salted butter (or olive oil as alternative)
- 1 cup (240ml) chicken stock (e.g., Better Than Bouillon chicken)
- 80g (3oz) freshly grated parmesan cheese
- Handful fresh parsley, chopped
Instructions
- Preheat oven: Set your oven to 180°C fan (200°C conventional or 400°F) or gas mark 6 to prepare for baking.
- Prepare chicken: Cut the chicken thighs into thirds to create smaller, evenly sized pieces for cooking.
- Brown chicken: Spray a large frying pan with low calorie spray and heat over medium-high heat. Add chicken pieces along with thyme, parsley, salt, and pepper. Fry until lightly golden on all sides. Remove chicken and set aside on a plate.
- Sauté vegetables: In the same pan, melt the butter. Add sliced onions, diced butternut squash, and paprika. Cook until the squash begins to soften, deglazing the pan with small amounts of chicken stock to lift the browned bits and prevent sticking.
- Add leeks and garlic: Stir in sliced leeks and minced garlic. Continue cooking for 5-8 minutes until the butternut squash is tender and the leeks are softened and golden.
- Assemble bake: Spread the vegetable mixture evenly in a single layer in an ovenproof dish. Arrange the browned chicken pieces on top and pour any accumulated juices over everything.
- Add remaining stock and cheese: Pour the remaining chicken stock evenly over the dish and sprinkle generously with freshly grated parmesan cheese.
- Bake covered: Cover the dish with foil and bake in the preheated oven for 15 minutes to allow flavors to meld and chicken to finish cooking.
- Bake uncovered: Remove the foil and bake for an additional 15 minutes until the top is golden and the chicken and butternut squash are fully cooked through.
- Season and garnish: Taste and season the top with salt and black pepper if needed. Sprinkle chopped fresh parsley over the bake for a fresh finish.
- Serve and enjoy: Dish out warm and enjoy this hearty, flavorful chicken and vegetable bake.
Notes
- The use of low calorie spray and moderate butter helps keep the dish lighter while adding rich flavor.
- Using chicken thighs ensures juicy and tender meat that won’t dry out during baking.
- Deglazing the pan with chicken stock adds depth of flavor by incorporating browned bits into the vegetables.
- Parmesan cheese on top creates a delicious golden crust when baked uncovered.
- For a dairy-free version, substitute butter with olive oil and omit parmesan or use a vegan cheese alternative.
- Ensure the butternut squash is diced evenly for uniform cooking.
Keywords: chicken bake, butternut squash recipe, leek chicken bake, easy oven dinner, healthy chicken recipe, comfort food